Bangladeshi - Chittagong Dab Chingri
or
Prawn MalaiKari in Green Coconut
Chittagong district in Bangladesh boasts of varieties of fish recipes.
Chittagong Dab Chingri is little different from Green Coconut Prawn Malaikari.
But I keep the option open so that you may add little coconut milk in authentic Chittagong Dab Chingri. Here I shown the original Chittagong Dab Chingri (without coconut milk).
Try this and let me know!
website - www.poligrill.blogspot.com
Facebook - www.facebook.com/poligrill
youtube - www.youtube.com/c/Jhumupoli
 |
| Awfully tasty Dab Chingri |
250 g Medium size fresh Tiger Prawn
1 Tbsp cow Ghee (clarified butter)
2 Tbsp onion paste
1 Tbsp Ginger Paste
1 tsp cumin powder
1 tsp coriander powder
2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp Garam Masala powder
1 tsp cumin seed
2/3 bay leafs
1 mouth wide open green coconut with kernel
 |
| Taste the authentic Chittagong Dab Chingri |
Marinate the prawns with turmeric powder and little salt
Heat a pan. Melt 1 Tbsp cow Ghee (clarified butter)
Fry the prawns little, 2/3 minutes
add 1 tsp cumin seed, 2 bayleafs
2Tbsp onion paste, 1 Tbsp Ginger Paste
1 tsp (each) cumin, coriander, turmeric powder,
1/2 tsp (each) chili and Garam Masala powder
(optional) 2 Tbsp coconut milk
Mix and cook for 2 minutes
place these semi cooked prawns inside the green coconut one by one
seal the mouth of the coconut with flour dough
Put this on Gas Tandoor, close the lid
and let it cook for 30-45 minutes in simmer
 |
| Chittagong Dab Chingri grilling |
Your Chitagong Dab Chingri or Prawn MalaiKari in Green Coconut is ready
 |
| Chittagong Dab Chingri |
 |
| Garnished Chittagong Dab Chingri |
 |
| Fresh Prawn & Green Coconut |
No comments:
Post a Comment